Description
Soft, tangy cookies featuring juicy blueberries and a crackled, powdered-sugar top.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 6 g (1 1/2 tsp) baking powder
- 4 g (3/4 tsp) fine sea salt
- 170 g (3/4 cup or 12 tbsp) unsalted butter, cold but slightly softened
- 200 g (1 cup) granulated sugar
- 1 large egg (about 50 g without shell)
- 5 ml (1 tsp) vanilla extract
- Zest of 1 lemon (about 1 tsp)
- 150–170 g (1 cup) fresh or frozen blueberries
- 120 g (1 cup) powdered sugar, for rolling
Instructions
- Whisk the flour, baking powder, and salt in a bowl for 30 seconds to combine and aerate.
- Beat butter and sugar on medium speed for 2-3 minutes until pale and slightly fluffy.
- Add egg, vanilla extract, and lemon zest; beat for 30-45 seconds until mixed.
- Fold flour mixture into butter mixture in 2 additions until no dry streaks remain.
- Gently fold in blueberries.
- Portion dough into 24 balls and chill for 20-30 minutes.
- Roll chilled dough balls in powdered sugar.
- Preheat oven to 175°C (350°F) and bake each sheet for 10-12 minutes until edges are set.
- Cool on a wire rack before storing.
Notes
For best results, do not thaw frozen blueberries and handle the dough gently to preserve the shape of the berries.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg